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Salads, Whole Grains, Farro, Spring, Bowls, Mediterranean, Mediterranean diet
Course Salads
Servings 4
Cuisine Mediterranean, Mediterranean Diet
Diet Vegetarian



  • 1 cup farro uncooked
  • Low sodium vegetable broth
  • 1 bunch asparagus trimmed, cut into 2 “ pieces
  • 8 oz snap peas
  • 1 bunch radishes thinly sliced

Lemon Vinaigrette

  • cup olive oil
  • Juice and zest of one lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • Pepper to taste


  • Crumbled feta
  • ½ cup chopped fresh parsley and mint
  • Lemon zest


  • Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
  • Bring a medium pot of water to boil, blanch asparagus pieces and snap peas for 1-2 minutes. Place in a water bath to cool and drain.
  • Make the vinaigrette: in a small mason jar add olive oil, lemon juice, dijon mustard, salt and pepper. Cover and shake until combined.
  • Add asparagus, snap peas, and radishes to farro.  Toss with ½ of the vinaigrette.  Add more vinaigrette as needed to coat and adjust seasonings.  Garnish with feta, herbs and lemon zest.
  • Enjoy!


Serve at room temperature or chilled. 
Get Creative: Delicious with Iisraeli couscous or  quinoa, as well as chicken or chickpeas.
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